Recipe: Mongolian Beef

Ingredients

• 2 T. olive oil
• ¼ t. ginger minced
• ¼ t. garlic minced
• 3 T. soy sauce (low sodium is best)
• 2 T. water
• 1 T. packed brown sugar
• 4 oz. flank steak
• ¼ t. garlic powder
• ¼ t. onion powder
• 2 T. cornstarch
• 1/8 t. sesame seed
• ½ green onion stalk (diced or sliced)
• Dash crushed red pepper (optional, for spice)

Swap steak for oyster mushrooms for a tasty vegetarian option. Or use chicken for a different protein.

Directions

• Slice flank steak into ¼” slices and toss with onion powder, garlic powder, and cornstarch. Gently shake off any excess starch.
• Heat 1T. oil in skillet over low-medium heat. Cook beef for 2-3 minutes or until lightly browned on both sides. (If preparing large portions, cook in small batches so the skillet is not overcrowded.) Once beef is cooked, place aside.
• Heat the remaining oil in skillet over low-medium heat. Add minced ginger and garlic and stir (about 1 minute). Add soy sauce, water, and brown sugar and bring to a simmer. Let cook for 3–5 minutes, or until slightly thickened. Add beef. Cook beef and sauce over medium heat until sauce is hot and bubbly. Remove from heat and top with green onions.
• Serve over rice and/or veggies.